Serving
(click to enlarge)

Sour Cherry Soup - Cold
Hungary
  -   Hideg Meggyleves
Serves:
Effort:
Sched:
DoAhead:  
6 desert  
**
30 min  
Yes

In Hungary this is normally served as a soup before the main course. In North America it is generally served as a desert. There are endless variations (see Note-3) and no official "right way".


1
-----
1/2
5
1/2
1/8
1/4
-----
2
1/3
#
---

c
c
t
t
---
T
c
Sour Cherries (1)
-- Broth
Lemon Zest
Water
Sugar (2)
Cinnamon
Salt
---------
Flour
Sour Cream
  1. Wash CHERRIES, stem and pit them, retaining all juice. A good cherry pitter works well here.
  2. Grate ZEST (yellow only) from 1/2 LEMON.
  3. Mix all Broth items in a non-reactive pot. Bring to a simmer for about 5 minutes. Taste for flavor and adjust if needed.
  4. Stir Cherries into Broth and simmer for about 5 minutes.
  5. Stir Flour into Sour Cream and whip thoroughly to blend. Slowly spoon about 1/4 cup of the liquid into the sour cream, stirring as you add, then stir the mix into the soup pot. Bring to a simmer and simmer until it thickens just a bit, about another 4 minutes.
  6. Chill soup thoroughly, keeping it closely covered to keep it from skinning over.
  7. Serve chilled. You can garnish with a dollop of whipped cream or pass additional sour cream on the side.
NOTES:
  1. Sour Cherries:   Fresh or frozen - weight is after pitting. For fresh cherries Expect 1-1/4 pounds to yield 1 pound after stemming and pitting - and perhaps add a bit more for pilfering.
  2. Sugar:   Regular granulated sugar is most commonly used. I've cut it back to 1/2 cup. Most Hungarian recipes would use about 3/4 cup but I like it less sweet and more fruity, or you could go 2/3 cup as a compromise.
  3. Variations:
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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